Very few make it to blue - Makro

Whisky and
chilli tiger prawns
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Th is is best served as
a starter. Sucking the
sweet sauce off the juicy
crustaceans is an experience
to be savoured, never hurried.
Shelled and unshelled prawns
are both fi ne to use. Serve
with a green salad and hunks
of crusty bread.
preparation method
50 WHISKY EDITION November 2011
ingredients
• 2 limes, 1 juice and zest, 1 juice
only
• 90ml whisky
• 180 soft light brown sugar
• 20 raw tiger prawns, peeled,
deveined
• 1 red chilli, seeds removed,
finely chopped
• 1 tbsp vegetable oil
• Preheat the oven to 200 o C.
• Heat the lime juice, whisky and sugar in a saucepan over a medium heat, stirring gently, until the
sugar has dissolved. Once the sugar has all dissolved, stop stirring, turn up the heat and boil for 5–7
minutes, or until the mixture becomes syrupy and thickens. To tell if it is ready, dip a wooden spoon
in the mixture and tap off the excess – some glaze should still stick to the spoon, but it will not be as
thick as honey. (Sometimes the whisky catches alight and you will see a blue-orange flame coming
from the pan. Just take it off the heat and the whisky will burn itself out. )
• Stir in the finely grated lime zest, then remove the pan from the heat and set aside.
• Put the prawns in a shallow ovenproof dish and sprinkle over the chilli. Brush the prawns with the
oil and then with the glaze. Bake in the oven for 10–15 minutes, or until the prawns turn opaque.
Remove from the oven and brush with more glaze, reserving any extra glaze for dipping, and set
aside to cool slightly before serving.
Serve with Macallan’s Whisky
Macallan’s flagship line is aged exclusively in used sherry casks; the flavours this imparts will blend
well with the chilli and lime juice in the recipe. The prawns are rich enough to balance the Scotch more
generally.